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Baked Egg Rolls

Weekend breakfasts are something special for me. Different than all the weekday mornings when you have to rush and don’t have proper time to treat yourself to a nice start of the day. And I like to take my time while eating to enjoy it fully and not just stuff myself in a hurry to feel like a thanksgiving turkey would later on. On the other hand it is weekend and I don’t really want to slave over the oven from the word go. This is one of those breakfast meals that are extremely easy, fast and so delicious and filling at the same time. Original recipe found here.

Ingredients:

2 bread rolls

2 eggs

fresh herbs to serve with

1 tablespoon crème fraîche

1/2 tablespoon butter

salt, pepper

grated parmesan

Preparation:

Cut the top off the bread rolls and remove some bread from inside so that there is a well in which the eggs will sit. Add one egg per each bread roll. Season with salt and pepper and add 1/4 tablespoon of butter and 1/2 tablespoon of crème fraîche per each bread roll. Put into preheated oven and bake for 20 minutes at 165C. 5-10 minutes before the end of baking put the bread tops in the oven as well so they can become crunchy. Finally 2 minutes before the end of baking sprinkle some parmesan on top of your eggs. You can also use a different cheese according to your preference. To serve sprinkle with some fresh herbs of your choice. Chives and parsley go best for me here.

Also if you want extra cheese you can grate some onto the bread before adding the egg to have extra oozy effect.